All Posts In Recipes

Pizza 101

by in Recipes, April 27th, 2012


A no-fail meal that is guaranteed to please even the pickiest eater, pizza is a family-favorite dinner choice. This weekend, instead of ordering expensive and greasy delivery, bake up a pizza at home with your family. Once the easy-to-prepare dough is made, most pies take just minutes to assemble and bake, and can be customized to everyone’s tastes. And don’t worry if you don’t have a fancy pizza paddle or stone — everyday baking sheets work perfectly. Check out our roundup of basic, non-traditional and sweet slices below then tell us what is your favorite pizza topping.

Just the Basics:
You can’t have pizza without a crust to support it and you can’t have a deliciously chewy, slightly crispy crust without making the right dough. If you’ve never attempted from-scratch pizza dough, making Food Network Kitchens’ Basic Pizza Dough is a great place to start. It’s a no-fuss, easy-to-follow recipe that uses just a handful of ingredients. Plus, one batch of dough yields two pizzas, so you can freeze one to have ready for later.

Spice up classic pies by dressing them with the Ultimate Pizza Sauce from Food.com. Made with concentrated tomato paste, fresh aromatics — garlic, celery and onion — dried herbs and just a bit of butter, this smooth, flavor-packed sauce is the ideal canvas on which to showcase your favorite toppings, like crumbled Italian sausage, creamy mozzarella cheese, salty kalamata olives and more.

A go-to pizza that is as traditional as it is tasty, Food Network Magazine’s Pizza Margherita (pictured above) boasts a light, simple sauce and classic cheese and basil toppings. Kids and grownups alike will enjoy slices of this tried-and-true pie.

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Ron Ben-Israel Bakes a Better Chocolate Cake

by in Recipes, Shows, April 25th, 2012


It is no secret that Chef Ron Ben-Israel tastes some of the best, most impressive dessert dishes around on his show, Sweet Genius. But did you know that Chef Ron also creates his own ingeniously inspired and impeccably decorated cakes? Yes, he is a New York City-based wedding cake baker who has a passion for designing whimsical confectionary creations that taste as heavenly as they look.

A few weeks ago I caught up with the Sweet Genius himself and we chatted about what it takes to make a classic, tried-and-true dessert: chocolate cake. Not surprisingly, Chef Ron shared that he has discovered two tricks to baking the best-ever chocolate cake and they are both easy, no-fail techniques.

Get Ron’s best-ever chocolate cake recipe

Best 5 Easy Dinner Recipes

by in Recipes, April 24th, 2012


Though there’s a certain time and place in which it is exciting to experiment with hands-on, over-the-top recipes that require planning and patience, your busy kitchen at about 6 p.m. on a weekday is not it. Instead, that time calls for a no-fuss meal that your whole family will enjoy, and that can be quickly and effortlessly prepped. We’ve rounded up Food Network’s best five go-to dinner recipes, so that even on the busiest evening, you can cook up a complete, feel-good meal.

5. Grilled Pork With Grape-and-Arugula Salad — Lean boneless pork chops need just 5 minutes to marinate in a shallot-thyme vinaigrette to ensure they adopt bold, full flavor.

4. Tomato Gorgonzola Soup — A drizzle of cider vinaigrette before serving balances the richness of the creamy, cheesy soup, made with sweet onions, fresh garlic and crushed tomatoes.

Get the top three recipes

Cheese-Stuffed Portobellos — Meatless Monday

by in Recipes, April 23rd, 2012


An ingredient nearly as beefy as meat, portobello mushrooms are hearty, earthy vegetables that can be roasted, grilled, sautéed and more. Once you break off their stems, portobello mushroom caps are roughly the same size and shape of the average pancake, and can hold their form when cooked. This durability means that they are often treated like meat patties. Paula features them in her Portobello Mushroom Burger, finished with a pesto mayonnaise and peppery arugula.

Food Network Magazine’s stuffed mushroom (pictured above) boasts a filling of vitamin-rich spinach, fresh tomato and pecorino and mozzarella cheeses. After the caps are quickly broiled, they are topped with the spinach mixture and creamy ricotta cheese, and are cooked again until the stuffing is warm. Serve each mushroom with a refreshing celery salad for a quick but satisfying weeknight dinner.

Get the recipe: Cheese-Stuffed Portobellos

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

From Soil to Table: Natural Recipes for Earth Day

by in Holidays, Recipes, April 20th, 2012

Earth Day is this Sunday, April 22, and with that comes the chance to rethink our approach to clean, smart eating and cooking. This weekend and into the spring season, try to incorporate more wholesome, plant-based foods into your everyday meals. Joining the Meatless Monday movement is an easy way to lower your intake of animal products just eat meat-free one day a week, Monday or any other. In celebration of Earth Day, we’ve rounded up a collection of natural recipes that feature fresh, seasonal ingredients like carrots, potatoes, rhubarb and more, so that you can enjoy what you’re eating and feel good about it too.

If you can’t find rainbow carrots like those pictured above, stick with the classic orange beauties when preparing Food Network Magazine’s Coriander-Glazed Carrots, made with fresh citrus, crushed coriander seeds and a sprinkle of cilantro. This quick-cooking side dish complements simply roasted seafood,  grilled chicken and more.

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Grilled Scallops With Orange-Scented Quinoa — The Weekender

by in Recipes, April 20th, 2012

grilled scallops with quinoa
Sometime last season, a seafood stand appeared at my local Saturday morning farmers’ market. I live in Philadelphia, so the Jersey shore and its world of fish, clams, mussels and more really aren’t more than an hour or so away. Still, it took me a while to adjust to the idea that I could pick up a pound of cod along with my carrots, kale and apples.

However, once I made the mental shift, I’ve found that having regular access to seafood that’s no more than a day out of the ocean has been incredible. It’s so fresh and quick to cook, and the people who work the booth are fantastically knowledgeable about the product they’re selling.

It’s thanks to them that I finally took the plunge and learned to cook scallops at home. I’ve long been a fan of these sweet bivalves and frequently ordered them when eating at restaurants. But for the longest time, I had it in my head that they were hard to cook and easy to ruin. At $20 or more a pound, I didn’t feel like it was something I could experiment with.

But after a bit of encouragement from my friendly seafood stand, I decided to give it a go. I bought 2/3 of a pound (plenty for just my husband and me) and cooked them in a little butter until they were brown on both sides and just firm to the touch. It was a dining revelation that we’ve repeated regularly since then.

Before you start grilling, read these tips

Eat Out/ Eat In: Fried Pickles

by in Behind the Scenes, Recipes, April 19th, 2012

fried pickles
Recently, several members from the Food Network Kitchens headed down to Nashville for three weeks to film Trisha Yearwood’s new show, Trisha’s Southern Kitchen. Most nights we would wrap up late and go to Rotier’s, a dive restaurant famous for their grilled and fried Southern food. We saw deep-fried spicy pickles on the menu and once we tasted them, we fell in love. Every time we ate them, we would tell each other, “OK, no more fried food,” and then we would find ourselves ordering them again. The balance of the cool, crispy pickle spears with a crunchy, flavorful crust was perfect with the spicy ranch dipping sauce. When we got back to Food Network Kitchens, I wanted to re-create the dish for Family Meal. The recipe below combines crunchy dill pickle spears with a smoky, crispy crust and a spicy dressing that reminded me of my times in Nashville.

Get the recipe for Fried Pickles

Reinvented: Sweet Popcorn 4 Ways

by in Recipes, April 18th, 2012

sweet popcorn
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.

We were tired of the same-old buttered popcorn, and these sweet toppings brought out our inner kids.

Make Alton’s classic Perfect Popcorn recipe and then get creative.

Click here for sweet popcorn 4 ways

Asparagus and Cheese Tart — Meatless Monday

by in Recipes, April 16th, 2012


Whether you like them savory or sweet, studded with fresh vegetables or ripe fruit, tarts are easy to make and as versatile as they are tasty. Crispy, golden brown and deliciously cheesy, Food Network Magazine’s tart (pictured above) is built atop store-bought puff pastry dough, saving you time in the kitchen and guaranteeing a light, flaky crust. To assemble, brush the dough with a shallot-fontina-egg mixture and arrange on top blanched in-season asparagus. Finish with a sprinkling of grated lemon zest to perfume the tart as it comes out of the oven.

Paula’s Fresh Fruit Tart is made with colorful berries and kiwi, and is ready to eat in less than an hour.

Get the recipe: Asparagus and Cheese Tart

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Inexpensive Eats: Low-Cost Recipes for Tax Day

by in Recipes, April 14th, 2012


It’s that time of the year again — Tax Day is looming and you’re feeling the financial pinch in your wallet. Once Uncle Sam has claimed a good chunk of your paycheck on April 17, there may not be room for fancy meals and decadent ingredients. But eating on a budget doesn’t have to mean sacrificing flavor or nutrition. Check out our list of low-cost, easy-to-make meals that will keep you cooking at home without breaking the bank.

One of the most wallet-friendly dishes you can make, pasta is a guaranteed family favorite and will easily feed a crowd — just one pound of noodles can be split among six people. Top your choice of pasta with Food Network Magazine’s five-star Perfect Marinara Sauce to create a low-cost Italian supper in no time. Experiment with other flavor-packed sauces, like Alfredo Sauce, Basil Pesto or Vodka Sauce, to add variety to your pasta-recipe repertoire.

Not just for kids and picky eaters, grilled cheeses are the ultimate building-block sandwiches. They’re naturally inexpensive — just butter, bread and cheese are needed to craft a classic recipe — but can seem more indulgent by adding a few extra flavors. Cooking Channel‘s Kelsey Nixon whips up a traditional yet creative Grilled Cheese Sandwich by stacking tart Granny Smith apple slices, crispy bacon and cheddar cheese on mustard-spread bread and grilling the sandwich until golden brown. Check out Food Network Magazine’s roundup of 50 Grilled Cheeses for more gooey inspiration.

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